[Sca-cooks] Sources of Protein

[Randy Goldberg MD]

> Margaret commented:
> > Don't bow and scrape to whiny
> > fighters. They'll just get more whiny and start wanting chateaubriand
and
> > pheasant under glass. It's a public dayboard, not fighters-only, and
> > you're being quite generous to start with.
>
> Ok. Newbie cook time. Or at least non-French cook time. What is
> "chateaubriand"? Obviously some fancy meat dish. How is it made?
> Why is it considered special, other than having a fancy, French
> name?

Chateaubriand is a roasted beef tenderloin, either center cut or the whole
thing. Since the tenderloin is considered the best cut of meat in the cow
(when sliced, it makes filets mignon), roasting the whole thing is
considered extravagant. Specifically, according to the food encyclopedia at
foodtv.com:

Contrary to popular belief, Châteaubriand is actually a recipe, not a cut of
beef. This method of preparation is said to be named for the 19th-century
French statesman and author, François Châteaubriand. It's a succulent, thick
cut of beef (usually taken from the center of the tenderloin) that's large
enough for two people. The Châteaubriand is usually grilled or broiled and
served with béarnaise sauce and château potatoes (potatoes trimmed into
olive shapes and sautéed in butter).

Avraham